Braised Chicken in sun-dried tomato cream sauce
Braised Chicken in sun-dried tomato cream sauce requires about 30 minutes from start to finish. One portion of this dish contains roughly 26g of protein, 21g of fat, and a total of 367 calories. This recipe serves 2 and costs $2.88 per serving. It works well as a sauce. This recipe from Copy Kat requires whipping cream, oil packed sun dried tomatoes, garlic cloves, and oil packed sun dried tomatoes. 154 people were glad they tried this recipe. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try Chicken with Sun-Dried Tomato Cream Sauce, Sun-Dried Tomato Cream Sauce, and Ravioli with Sun-Dried Tomato Cream Sauce for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup dry white wine
3 tablespoons thinly sliced fresh basil
3 garlic cloves, thinly sliced
1/4 cup drained oil-packed sun-dried tomatoes thinly sliced
1 tablespoon oil from oil-packed sun-dried tomatoes
2 skinless boneless chicken breast halves
1/3 cup whipping cream
Equipment:
frying pan
Cooking instruction summary:
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skilled and sauté until golden, about 4 minutes preside. Add garlic and stir for 30 seconds. Add wine, cream, and tomatoes, and bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Step by step:
1. Sprinkle chicken with salt and pepper.
2. Heat oil in heavy medium skillet over medium-high heat.
3. Add chicken to skilled and sauté until golden, about 4 minutes preside.
4. Add garlic and stir for 30 seconds.
5. Add wine, cream, and tomatoes, and bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
6. Transfer chicken to plates.
7. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Nutrition Information:
